Flourless Eggless Mashed Potato Pancakes Vegan Gluten Free Recipes

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Break up the cold, leftover potatoes with a fork.
• Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
• Roll up 1/4 cup worth of dough into a ball. Flatten into a round disc, about 1/2 inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
• Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
• Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
• Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
• Continue until all pancakes are cooked. Serve warm with your favorite toppings!

VEGAN POTATO PANCAKES (USING LEFTOVER MASH)

Steps:

• In a bowl, use a fork or spoon to loosen up the leftover mashed potatoes.
• Mix in the flour, nutritional yeast, baking powder, plant-based milk or water, and a pinch each of salt and pepper. Stir together until all the ingredients are combined, then mix in the sliced spring onion. You should have a firm, fairly dry dough that keeps its shape, doesn't break apart, and can be easily moulded in your hands.
• Note: You can either shape all of the potato cakes before frying, or do it in batches as you go.Take a small amount of dough - approx. one twelfth of the mix - and roll it into a ball. Flatten the ball into a disc approx. ½ inch thick and smooth the sides to make it round. Repeat until you've used up all the dough (I ended up with 12 pancakes, but this can easily vary).
• Heat a wide, flat-based pan on medium heat and add a tablespoon of plant-based butter or oil. Once hot, place 3-4 pancakes in the pan (depending on how much space you have).
• Gently fry for a few minutes until golden underneath, then flip over and repeat on the other side. Do this until you've used up all your dough, adding as much extra plant-based butter or oil as necessary for each new batch.
• If you like, you can place the cooked pancakes on a plate lined with kitchen paper to remove any excess oil. Serve warm with your favourite toppings or accompaniments.